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ST PATRICK’S DAY RECIPES, Tasty Bites Cooking Newsletter  Stephen Block
 Mar 15, 2003 09:50 PST 
ST PATRICK’S DAY RECIPES and FUN THINGS.
<><><>Tasty Bites<><> <> From the Kitchen Project<><><>

March 14, 2003
Vol 5 # 2
Stephen Block, editor, The Kitchen Project
http://www.kitchenproject.com
step-@kitchenproject.com

<><><>Tasty Bites<><> <> IN THIS ISSUE<><><>

An Irish Birthday Toast;
May you live to be 100 years, with one extra year to repent.

About cooking CORNED BEEF
OLD FASHIONED CORNED BEEF RECIPE
    
THE FOOD HISTORY PROJECT

     St. Patrick’s Day Celebration.
Where did Corned Beef come from ? ….
What does “Corned” mean ….do they use Corn?
What famous event in history featured Corned Beef and cabbage on their
menu?
The History of St. Patrick’s Day

SUSAN’S TIPS
Use Beer for Corned Beef?

COOKING SOMETHING FROM NOTHING
Recipe ideas for leftover Corned beef.

THE WANDERING CHEF
Wanders the web for St. Patrick’s Day recipes and goodies

<><><>Tasty Bites<><><> Make Your Own Bailey’s<><><>

Want to make your own Baileys Irish Cream?
http://www.kitchenproject.com/vanilla/Baileys_Irish_Cream.htm


Need some vanilla beans for the recipe
http://www.kitchenproject.com/vanilla/Vanilla_Bean.html

<><><>Tasty Bites<><><> An Irish Toast<><><>

We drink to your coffin. May it be built from the wood of a hundred year
old oak tree that I shall plant tomorrow.

<><><>Tasty Bites<><><> Corned Beef Tips<><><>

COOKING TIPS TO GIVE IT INCREDIBLE FLAVOR AND CUT WITH A FORK.

I have always enjoyed the flavor of Corned Beef and thought it was fun
to serve with all the colorful braised vegetables, like cabbage wedges,
carrots, celery, onion quarter’s parsley new potatoes, and creamed
horseradish. It is such an easy meal to eat, goes down really nicely.

Some of the questions that come my way about Corned beef is how to make
it flavorful and not bland and how to achieve that cut with a fork
tender texture. For tenderness, long braising, boiling or baking…until
at least 160 degrees but I like to get up to even 180 to 200 degrees for
that almost fall apart tenderness. My rule of thumb is to use Pickling
spice. Just add a quarter to half cup and it will give it wonderful
flavor.


HERE IS A RECIPE FOR OLD FASHIONED CORNED BEEF AND CABBAGE.

Old Fashion Corned Beef & Cabbage

Ingredients (8 servings)
5 lb Corned-Beef brisket
1/2 cup pickling spice
8 Medium Potatoes, pared
1 Medium cabbage cut in wedges
Chopped parsley
1 clove garlic
10 Whole black Peppers
8 Medium Carrots, Pared
8 Medium yellow onions, peeled
2 Tbsp Butter


Instructions;
Wipe corned beef with damp paper towels. Place in large kettle, cover
with water. Add garlic, cloves, black peppercorns, and bay leaves.

Bring to boiling. Reduce heat; simmer 5 minutes. Skim surface. Cover
kettle; simmer 3 to 4 hours, or until corned beef is fork-tender.

Add carrots, potatoes, and onions during last 25 minutes. Add cabbage
wedges during last 15 minutes.

Cook vegetables just till tender. Slice across the grain. Arrange slices
on platter with cabbage. Brush potatoes with butter, sprinkle with
chopped parsley. Serve along with rest of vegetables and "Mustard Sauce"
or horseradish sauce.

Day ahead method;
Follow the above method except don't cook the vegetables or potatoes.
Remove meat and strain some of the stock (one quart), then chill
overnight. The next day cut the vegetables and place in a pot or
microwave casserole, add some of the stock and microwave till very
tender. Slice the meat cross grain and lay the slices carefully in
another casserole dish , Place some of the stock in the meat , cover and
microwave or bake to heat.


<><><>Tasty Bites<><> <> Food History Project<><><>

CORNED BEEF, WHERE DID IT COME FROM?

Originally "Corned Beef and Cabbage" was a traditional dish served for
Easter Sunday dinner in rural Ireland. The beef, which was salted or
brined during the winter to preserve it, could then be eaten after the
long, meatless Lenten fast. However, other Irish people feel that Corned
Beef and cabbage is about as Irish as Spaghetti and meatballs. That beef
was a real delicacy usually served only to the kings. According to
Bridgett Haggerty of the website Irish Cultures and Customs she says
that their research shows that most likely a "bacon joint" or a piece of
salted pork boiled with cabbage and potatoes would more likely have
shown up for an Easter Sunday feast in the rural parts of Ireland.
Corning is a form of curing; it has nothing to do with corn. The name
comes from Anglo-Saxon times before refrigeration. In those days, the
meat was dry-cured in coarse "corns" of salt. Pellets of salt, some the
size of kernels of corn, were rubbed into the beef to keep it from
spoiling and to preserve it.
Read more on the history here,
http://www.kitchenproject.com/history/CornedBeef.htm

<><><>Tasty Bites<><><> An Irish Toast<><><>

May God grant you many years to live, for sure he must be knowing, the
earth has angels all too few and heaven is overflowing...

<><><>Tasty Bites<><> <> Food History Project<><><>

WHAT FAMOUS EVENT IN HISTORY FEATURED CORNED BEEF AND CABBAGE ON THEIR
MENU?
President Lincolns Inauguration dinner in 1861, perhaps because it was
tradition in the Spring to serve Corned Beef.

See the whole menu and read more about the history behind the recipes
here.
http://www.kitchenproject.com/history/It_Happened_This_Day/March4.htm

by our history specialist for The Kitchen Project , Janet Clarkson.
The Story of St Patrick’s Day
http://www.saint-patrick.com/history


For more Toasts go here
http://islandireland.com/Pages/folk/sets/toasts.html


<><><>Tasty Bites<><><> An Irish Toast<><><>

May the doctor never earn a pound out of you.

<><><>Tasty Bites<><><> Susan’s Corned Beef Tips<><><>

Want to add a good punch to your Corned Beef?
Add a bottle of beer to the water that you simmer the corned beef in. A
dark beer is best , like a porter or a stout.

Here is a great recipe for using left over Corned Beef.
Colcannon
Colcannon is a traditional Irish dish. The word comes from two old Irish
words… Col …a derivative of a word for Cabbage , and Cannon derived from
the word… white- headed.
<><><>Tasty Bites<><><> An Irish Toast<><><>

May the good Lord take a liking to you,
But not too soon!

<><><>Tasty Bites<><><> Cooking Something from Nothing<><><>
Creating Magical Meals from Your Leftovers
Executive Chef Michael S. Baum,C.S.C.

You can treat Leftover Corned Beef as gold. Its Unique flavor ads so
much to simple comfort dishes like Corned Beef Hash, Lentil soup, Corned
Beef and swiss omelet to name just a few.
If you aren’t going to use it immediately double wrap and put it in the
freezer like you would money in the bank.

Here are some recipe ideas .



Open Faced Rueben Sandwich:

You will need:
Thinly sliced corned beef-4 ounces.
2 slices of Rye bread
Russian salad dressing or thousand Island (mayonnaise, catsup and pickle
relish)
2 slices of Swiss cheese
3 tablespoons of Sauer Kraut
˝-1 tablespoon butter

Method:

In your toaster toast one slice of bread. When it is done toasting cut
it
in half from corner to corner. Using a flat top grill or griddle, over
medium heat,
add the Corned Beef and Sauer Kraut and heat. Take the other slice of
bread and spread the butter
on one side and place on the flat top grill or griddle. Spread Russian
dressing on the top of the bread.
Turn heat down to low. When the Corned Beef and Sauer Kraut is warmed
through place on top of the bread and Russian dressing. Add the Swiss
cheese on the top and melt. Place on top of the toast spears.

Serve with your favorite potato chips or French fries.


ONE-SKILLET COLCANNON FROM LEFTOVER CORN BEEF AND CABBAGE

Here is a delicious way to use up Corn Beef and Cabbage leftovers all in
one
skillet. Irish Tradition requires that a ring be inserted in the
Colcannon.
The person finding the ring in his/her serving will marry in the next
year.

In Ireland, Colcannon would be served with Irish soda bread and pints
of stout. For a simple dessert, offer fresh or stewed fruit and crisp
butter
cookies.


Irish Colcannon

3 cups leftover mashed potatoes
1-tablespoon margarine or butter
1 cup chopped leftover cooked cabbage
1/2 cup chopped onion
2 cups cubed leftover cooked corned beef
Prepare potatoes as directed on package. Set aside.

In large, nonstick skillet, melt margarine over medium heat. Add
cabbage and onion; cook until onion is tender.

Stir in corned beef and potatoes. Spread evenly in skillet. Cook 5-10
minutes or until golden brown on bottom.
To receive Susan's daily tips in your email Monday through Friday, just
send a blank email to
sus-@kitchenproject.com


<><><>Tasty Bites<><><> The Wandering Chef <><><>
By Chef Stephen E. Block ,

The Wandering Chef explores St. Patrick’s Day and Irish Recipes.
http://www.thewanderingchef.com/Irish/

Featuring
Dublin Coddle
Irish Pub Salad
Roast Chicken with Hazelnut dressing and Cumberland sauce.

<><><>Tasty Bites<><><> FREE CLIP ART <><><>

http://www.goireland.about.com/travel/goireland/cs/clipart/index.htm

<>Tasty Bites<><><><> Recipes from a German Grandma <><><><><><><>

Tips on Bratwurst, Cooking and making it.
http://www.kitchenproject.com/german/Bratwurst/bratwurst%20Recipes.htm


<>Tasty Bites<><><>ASK THE WEB CHEF<><><>
http://www.kitchenproject.com/AskWebChef/
It was asked how do the Australians do Corned Beef and Cabbage. Our
Australian Web Chef Warren Lower answered by saying much the way you
Yankees do it .( Australians call Americans Yankees all the time) …He
said if he has his preference he would likes to roast it in on the
Barbie or in the oven on a rack with good smoking wood chips to give it
flavor.

Got a question for the Web Chefs?
http://www.kitchenproject.com/AskWebChef/#ask

Meet the web chefs
http://www.kitchenproject.com/AskWebChef/meetwebchefs.htm

<><><><><><><><><><><><><><><><><><><><><>

TO SUBSCRIBE TO THIS PUBLICATION:
Send a blank email to step-@kitchenproject.com with SUBSCRIBE written
in it.
Please forward this to any friends who enjoy cooking, and send me your
comments, (good or bad) contributions, and recipes.
Thank you, and until next time....COOK SOMETHING GOOD, and share it with
us.
	
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